Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars

품종이 다른 나물콩으로 재배한 콩나물의 품질 특성

  • Shon, Hee-Kyeoung (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Kim, Yong-Ho (Department of Medicinal Biotechnology, Soonchunhyang University) ;
  • Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 손희경 (순천향대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명공학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Received : 2014.04.11
  • Accepted : 2014.06.11
  • Published : 2014.06.30
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Abstract

The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.

껍질 색이 다른 5품종의 나물콩으로 5일간 재배한 콩나물의 이화학적 특성과 관능적 특성을 검토하였다. 본 실험에 사용한 나물콩인 녹채콩, 다원콩, 서남콩, 오리알태, 풍산나물콩의 썹질 색은 각각 연한 녹색, 검은색, 노란색, 진한 녹색, 노란색이었다. 5일 재배 후 수확한 콩나물의 재배수율은 540.00%~658.32% 이었다. 생콩나물과 삶은 콩나물의 머리 부분은 줄기 부분에 비해 견고성 견고성이 높았으며 가열에 의해 머리와 줄기 부분의 견고성이 낮아졌다. 생콩나물과 삶은 콩나물의 리폭시게나제 활성은 머리 부분이 줄기 부분에 비해 높았으며 3분간 가열 후 머리와 줄기의 리폭시게나제 활성이 감소되었다. 콩나물의 클로로필 a와 b의 함량은 머리 부분이 줄기에 비해 높았으며 3분간 가열에 의해 콩나물의 클로로필 함량은 나물콩 품종에 따라 감소 또는 다소 증가하는 경향을 보였다. 전반적인 기호도는 생콩나물의 경우 다원콩 콩나물, 서남콩 콩나물, 풍산나물콩 콩나물이 녹채콩 콩나물과 오리알태 콩나물에 비해 높았으며 삶은 콩나물과 콩나물 무침은 서남콩 콩나물과 풍산나물콩 콩나물이 가장 높았다.

Keywords

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